[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
July 16, 1932

Vegetable Fats and Oils: The Chemistry, Production and Utilization of Vegetable Fats and Oils for Edible, Medicinal and Technical Purposes.

JAMA. 1932;99(3):248. doi:10.1001/jama.1932.02740550062038

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


This monograph brings within the compass of one volume the important information on source, extraction, manufacture, refining, hydrogenation, physical and chemical characteristics, composition, uses and general nutritive value of vegetable fats and oils. References for more detailed information are provided under the subjects treated. The fats and oils are arbitrarily divided into three classes, the nondrying, semidrying and drying, in accordance with the range of their iodine numbers. A chapter is devoted to fatty acids, alcohols, sterols, hydrocarbons and phosphatides, and another to recognized methods for the examination and analysis of fats and oils. The appendix includes tables of useful data, some characteristics of fats and oils, and their botanic and common names. The entire subject is treated in an unusually practical and simple manner. The treatise makes a vast amount of valuable information on fats and oils conveniently available, is fundamentally a descriptive reference work, and will be welcomed

First Page Preview View Large
First page PDF preview
First page PDF preview